Broccoli with Black Bean-Garlic Sauce

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The bold taste of black bean-garlic sauce mellows into a rich and warming glaze in this fast Asian-style dish.

Broccoli with Black Bean-Garlic Sauce
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 15 minutes

  • 1 teaspoon sesame seeds

  • 1/2 cup water , divided

  • 1 teaspoon rice-wine vinegar or white-wine vinegar

  • 1 teaspoon cornstarch

  • 2 teaspoons black bean-garlic sauce (see Ingredient note)

  • 2 teaspoons canola oil

  • 1 clove garlic , minced

  • 4 cups broccoli florets

  1. Toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

  2. Mix 1/4 cup water, vinegar and cornstarch in a small bowl. Add black bean sauce and stir until smooth.

  3. Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add broccoli and stir to coat. Add the remaining 1/4 cup water; cover and steam just until the broccoli is tender-crisp, 1 to 3 minutes. Push broccoli to the sides and pour the sauce mixture in the center. Stir until the sauce begins to thicken, about 1 minute. Stir in the broccoli to coat. Serve immediately, sprinkled with the sesame seeds.

Ingredient Note: Black bean-garlic sauce, made from pureed salted and fermented black soybeans, is a widely used condiment in Chinese cooking and can be found with the Asian food in most supermarkets.

Nutritional Facts

Serving Size
3/4 cup
6 g
3 g
Saturated Fat
0 g
2 g
0 mg
Dietary Fiber
2 g
248 mg
133 mg
4 servings
3/4 cup each
1 vegetable
1/2 fat (mono)
Vitamin C
110% daily value
Vitamin A
45% dv
13% dv

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